I was searching across the web recently to find a way of using a whole load of dried chillies I had recently bought from a Mexican online grocer. Among those I bought were Guajillo and Arbor chillies which it turned out were ideal to make this Red Curry Paste.
Thai Red Curry paste is a basic staple of Thai cuisine and especially Thai street food. I have always been fascinated by all sorts of street food around the world and hoped to bring some recipes to this site.
I won’t pretend this is the most authentic Thai paste you will ever find but it is as close as you will get (in my opinion) and I am sure you won’t be disappointed by it. It does take a bit of processing to get a smooth paste especially if you leave in the seeds.
This paste is ideal for using in the Satay sauce also on this site.
Thai Red Curry Paste
Ingredients
- 20 g Dried Guajillo chillies
- 10 g Dried Arbol chillies
- 1 Red Onion
- 1/2 Lemon Grass stalk
- 2 inch Piece of Ginger
- 3 cloves Garlic
- 1 tsp Dried Coriander Leaf
- 1/2 tsp Ground Pepper
- 1 tsp Salt
- 1 tbsp Soy Sauce
- Zest of 1 small lime
Instructions
- Soak the chillies in warm water for about 30 minutes and allow to drain. If you want a milder paste then remove the seeds alternatively, leave them in for a spicier taste.
- Roughly chop the onions, garlic, ginger and lemon grass and add them with all the rest of the ingredients to a food processor.
- Process until a smooth paste is achieved. If you have left the seeds in it will take a bit longer. I had to process it for about 20 minutes until smooth.
- The paste is now ready to use but it will keep in the fridge for a few days if necessary, alternatively it can be frozen.
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